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Chilled Rice Salad Is a Great Labor Day Dish

September 03, 1987

Looking for something a little different to accompany the meat you plan to grill this Labor Day holiday weekend? How about a chilled rice salad with chopped tomato, celery and diced avocado, combined in a spicy, creamy dressing.

Preparation time for this salad is minimal, thanks to quick-cooking rice. Make it the night before or early in the day so the flavors can mingle while the ingredients chill. Add the diced avocado just before serving.


2 cups quick converted rice

1 2/3 cups water

1 1/4 teaspoons salt

1 tablespoon butter or margarine

1 medium tomato, chopped

1/2 cup chopped celery

1/2 cup prepared creamy onion salad dressing

1 tablespoon lemon juice

4 drops hot pepper sauce

1 clove garlic

1 avocado, diced

Combine rice, water, 1/2 teaspoon salt and butter in medium saucepan. Bring to vigorous boil. Cover and simmer until all water is absorbed, about 5 minutes. Place rice in large mixing bowl. Chill.

Combine chilled rice with tomato, celery, salad dressing, lemon juice and hot pepper sauce. Mash garlic with remaining 3/4 teaspoon salt. Add to salad. Toss gently to combine. Chill.

Gently stir in avocado just before serving. Makes 6 servings.

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